Sweet Rice Mini Bundt Cake with Freshly Milled Sweet Rice Flour

Sweet Rice Mini Bundt Cake is an updated tteokppang version that uses freshly milled sweet rice flour instead of regular store bought dry flour. Using freshly milled sweet rice flour gives this cake a corn bread like texture with a crunchy crust on the outside and a fabulously springy and chewy on the inside. The recipe has been modified to have a more cake like texture than my original recipe.

Naturally gluten free and delicious, this sweet rice mini bundt cake recipe is a spin off of my original Tteokppang recipe which is an oven baked Korean fusion dessert. Now, tteok means ‘rice cake’ in Korean and Ppang means ‘bread’, and this is indeed a fusion of the two – it uses the common cake ingredients of egg, butter, milk and vanilla extract but it uses sweet rice flour instead of regular wheat flour.

Although there’s no way of finding the origin of this dessert, I am quite sure it was something that was created by Korean Americans living in the US because I never had or heard of this while growing up in Korea. Only after coming to US, did I hear about this yummy creation.

I probably had this many times made by many different Korean ladies each with their own version. Some have nuts and dried fruit in them, some make it in the microwave, some make it in muffin cups but mostly they make it in a cake pan and slice it to serve. The best version I have had was the one baked by Mrs. S.H. Kim at church.

We both served in the welcoming committee for new church members for a few years and her tteokppang was the favorite always. I finally got her recipe some time ago and was soooo excited to try it. But ….😭😭there was one problem with the recipe. Everything about the recipe was quite accurate except.. milk.. the amount was “적당히 jeokdanghee”.. 😝😝 Which means “appropriately” or basically the “right” amount.

Right. She probably knows from experience how much that is but hmm.. did she do it on purpose to trip me out?? HAHA.. I don’t think so because she is a very nice person. Anyway, so it took me a couple tries and here we are. I’m actually kind of glad that I had to work for it and had the chance to try different things.

What is special about fresh milled sweet brown rice flour?

We all know that highly processed and refined flours are not good for our health. White flours for example contain much less nutrients and oils than whole wheat flours because lot of the beneficial parts of the grain gets removed before it is ground into flour. Having germ oils in the flour makes the flour go rancid in just 6-9 months which reduces shelf life and is bad business for companies. Anyway, so we should try to eat whole wheat and whole grains as much as possible.

Now when you can mill your own flour from whole grains like Sweet Brown Rice, you know the flour will have lot more fiber and more vitamins than a store bought refined sweet white rice flour. Also, freshly milled flour (in my opinion) taste fresher and has more flavor and texture.

What is Nutrimill? Why am I sponsoring this product?

Recently, I attended a conference for food bloggers and had a chance to see this machine in action. First I was attracted by it because it was just pretty to look at. 😝 I loved that they encased it in bamboo. But seeing how it worked and hearing more about it, I was intrigued. So I did some more research and tried the machine myself to first see if it was worth recommending to my readers.

I’m sure you know that this is my very FIRST product that I’m promoting and I told myself long time ago that I would NOT promote anything to my loyal readers unless I totally believed in the product. So, you can imagine how many things I have turned down… Asian noodle brand that said NO MSG but hid it under a different name, Korean sauces that was made with corny syrup and MSG…

And honestly, before I got this NutriMill Harvest product (FYI, I got this for free but would have paid for it if I didn’t believe in it) and used it, I was not sure if this was something that I really needed or would be using often. But after having used it for a while, I can now see that this will be such a great addition to the Korean kitchen. Because Koreans love using ground grains and in particular, I’m thinking it can be used for the following:

Seonshik (선식禪食) – a powder mix of various healthy grains that Koreans like to make a drink out of and eat for breakfast or as snack. Seonshik was originally a temple food that was said to help monks meditate and was made from grains like brown rice, sweet rice, Job’s tears and black soy beans.

All sorts of organic grain flour – often times I find that organic grain flours that are used in Korean cooking are not sold at Korean grocery stores. Buckwheat, Sorghum, Sweet Rice, Brown Rice flours, and Soybean flour are all used in Korean cooking and I can rarely find organic version of these flours at the store. But — they always have organic whole grains?! Which means I can grind them to make organic flours!!!

What makes this Sweet Rice Bundt Cake Different and Yummy?

My previous Tteokppang recipe uses ultra fine Mochiko flour which makes the inside of the cake much more like mochi tteok with a very dense, chewy but also somewhat gummy texture. This recipe with the freshly milled sweet white and brown rice flour has a more grainy texture which makes the cake more light and spongy and less dense.

Personally, I really LOVE this “cake like” texture than the old tteokppang. Of course, if you are looking for a more traditional tteok texture, you can use mochiko flour or grind the flour twice to get a finer flour. And by mixing both brown and white sweet rice, you get a more flavorful and healthier cake with more fiber and nutrients that comes from sweet brown rice.

Also by using a mini bundt and cakelettes pans (instead of 9×5 pan), it can be baked in much less time – 25 to 35 minutes instead of 1 hr.

Here’s a picture of milling sweet rice with NutriMill Harvest. So easy and fun to watch —

Sweet Rice Flour Milling With NutriMill Harvest

Step-by-Step Directions for Sweet Brown Rice Bundt Cake

Preheat oven to 350°F (180°C).

Grind sweet rice and brown rice in the Nutrimill grinder at the finest setting. 1 cup sweet rice produces about 1 1/2 cup ground flour. If you don’t want to use a Nutrimill grinder, just buy and use sweet brown rice flour and sweet rice flour.

Melt butter in the microwave until it becomes fully liquid.

Spray or brush mini bundt cake pan and/or cakelette pan with oil.

In a large mixing bowl or cake mixer bowl, add both sweet brown rice and sweet rice flour. In this picture you can see how fine the freshly milled flour is.

Sweet red bean paste is optional so make without it if you don’t have it or like it

Reduce amount of sugar for a less sweet cake

Make a big batch and freeze it for later

Well, I hope you try making my new Tteokppang recipe in your muffin, bundt, cakelette or even madeleine pan! And if you want to buy the NutriMill Harvest product, here’s some quick info from their site –

Near diamond hard Corundum Grainmaster milling stones. Quality made to mill even the hardest of grains.

Easily adjust texture with our patented control knob. Mill a full range of textures from cracked grain for hot cereal to pastry fine flour for baked goods.

Tested and listed by CSA. Meets all US safety standards. Designed and assembled in the USA.

5 year warranty

And I have 2 great deals to share with you!

The first is the NutriMillHarvest Everyday Essentials Package for $262.98. It includes:

Comments

HI, this recipe looks amazing, I am a little confused about quantities. Do you only use 1 egg? Are the ingredients listed for 1 small bundt cake? It looks like only 1 c of flour is used (1/2 white and 1/2 brown) Thank you

Hi Helen, Thank you so much for asking! Yes, you only use 1 egg with 1 cup of rice + brown flour. But you were right to be a little confused, I think I did make a bit of a mistake in saying this makes 6 mini bundt cakes. This amount makes 3 not 6. FYI, the mini bundt cake is about 3.5 inch size in diameter. I just made a batch to reconfirm and it does come out yummy!! Apologies for the confusion.

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NUTRITIONAL FACTS, MSG & GLUTEN FREE

–Nutritional Facts in my recipe cards are provided as an estimate and may not be accurate. Due to different brands of ingredients having different nutritional values, the values I provide here may be different from your preparation. – MSG & Corn Syrup FREE – these are never used in my recipes – Gluten Free recipe assumes you are using gluten free soy sauce (since many soy sauces contain gluten or wheat).